"As the weather warms so does the desire to cook outside," says Rodney Dunn. "If you have a wood-fuelled barbecue, then this dish will be all the better. We particularly like to grill spring onions this way - with nothing more than the chilli salt and lemon sauce they make a great side dish."

Ingredients

4 spatchcock (about 400gm each)

100 ml extra-virgin olive oil

2 baby fennel, cut into thick wedges

2 celery hearts, quartered lengthways

16 spring onions, trimmed

Lemon sauce

2 egg yolks

60 ml lemon juice (¼ cup)

200 ml olive oil

200 ml sunflower oil

100 ml warm chicken stock

Chilli salt

2 tbsp sea salt flakes

1 tsp dried chilli flakes

1 tsp smoked paprika

1 tsp mustard powder

1 tsp ground black pepper

¼ tsp ground cloves

Method

Main

1

Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them, then tuck wing tips underneath. Pat spatchcock dry with paper towels, brush with a little oil and season with salt.

2

Heat a barbecue or char-grill pan to medium-high heat, add spatchcock skin-side down (in batches if necessary) and cook, turning occasionally, until juices run clear when thickest part of thigh is pierced (18-20 minutes; if you cookthem in batches keep them warm in a 100°C oven).

3

Meanwhile, drizzle vegetables with remaining oil, season to taste and grill until tender (8-10 minutes for celery and fennel; 5-6 minutes for spring onions).

4

For lemon sauce, whisk egg yolks and lemon juice together in an electric mixer until pale and thick (3-4 minutes). With motor running, add combined oils in a thin steady stream until incorporated, then add chicken stock. Season to taste with sea salt and freshly ground black pepper.

5

For chilli salt, combine all ingredients in a bowl and mix well.

6

To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.